发酵型果酒降酸工艺及其对风味影响的研究进展

Research Advances on Organic Acid Degradation Process and Its Effects on Flavor of Fermented Alcohol Beverage

适量有机酸能使果酒风味舒爽,口感细腻,但在发酵过程中,果酒中的有机酸含量并不稳定,过高易导致酒体口感涩苦、风味不佳,过低则会使酒体平淡无味,且有机酸的种类也会对果酒风味产生重要影响。为了更好地保留果酒中的挥发性风味物质及调控果酒风味,生产中常采用不同的降酸工艺精准降低果酒中主体有机酸的含量,以达到改善风味、提高品质的目的。因此,本文概述了果酒中主要的降酸工艺及其原理,分析不同工艺的优缺点和局限性,探讨降酸工艺对果酒中风味物质种类的影响,并对未来果酒风味调控的研究方向进行展望,旨在为提高果酒品质和优化酿造工艺提供理论依据,促进果酒产业规模化可持续发展。

Moderate organic acids can make fermented alcohol beverage produce comfortable flavor and delicate taste,but during the fermentation process,the content of organic acids in fermented alcohol beverage is unstable.Too high can easily result in astringent and bitter taste and poor flavor,while too low can make the wine bland and tasteless.The type of organic acid also has important influence on the flavor of fermented alcohol beverage.Some methods of acid degradation are frequently used to accurately reduce the level of the primary organic acids in fermented alcohol beverage in order to improve its flavor and quality.This helps to better maintain the volatile flavor components in fermented alcohol beverage and control its flavor.In order to provide a theoretical foundation for improving the quality of fermented alcohol beverage and optimizing the brew processing,and promoting the large-scale sustainable development of fermented alcohol beverage industry,this paper describes the main acid degradation processes and their principles in fermented alcohol beverage,analyzes the benefits,drawbacks,and limitation of various processes,discusses the effects of acid degradation processes on the types of flavor substances in fermented alcohol beverage,and offers an outlook on future research for flavor regulation of fermented alcohol beverage.